chef Adam Moore Aussie Lamb Baharat Party Pies

  • Prep time 30Min
  • Cook time 30Min
  • Technique Bake
  • Meat Lamb
  • Cut Ground
  • Serves 12

is a spice mixture or blend used in Middle Eastern, Turkish cuisine and Greek cuisine. Spice up your meat pies!


3 Tablespoons olive oil

1 onion, minced

1 ½ pounds Australian lamb leg, minced 

1 cup dark beer

1 ½ cup beef stock

1 carrot, minced

1 celery stalk, minced

2 garlic cloves, minced

1 Tablespoon tomato paste

1 Tablespoon Baharat seasoning blend

1 Tablespoon honey

2 Tablespoons flour

Pie dough

1 cup feta cheese

1 cup cream cheese

Micro mint, to garnish


For the filling: Cook the first ten ingredients in a large pot over MEDIUM heat until tender- about 15 minutes. Create a slurry with the flour and honey and water as needed and add to the meat mixture. Cook until thickened- about 5 minutes. Remove from heat and reserve under refrigeration until ready to use.

For the pies: In small muffin tins, add lamb fill into blind baked pie dough shells. Top with dough and brush with egg wash. Baked until golden.

For the whipped feta: In a mixer, fitted with a paddle whip, mix together feta and cream cheese until smooth.

To serve: Pipe a dallop of whipped feta cheese atop the party pies and garnish with micro mint. Serve immediately.